Infused with the culinary methodology of Italian and Greek cuisine, Bellagio Pizzeria's menu of pizza, pasta, and sandwiches is expertly culled from fresh ingredients. Served with dip-worthy blue cheese dressing and crunchy celery, buffalo wing appetizers whet the appetite with their savory piquancy, and bubbly 2-liter sodas cleanse the palate for impending pizza slices. At 18-inches across, pies are capable of spanning most scale models of the Grand Canyon, and come freshly baked with your choice of two toppings from Bellagio Pizzeria's stockpile that includes imported ham, ricotta cheese, steak, and shrimp. As today's Groupon is valid for dine-in, carryout, or delivery, hunger havers can transform nearly any locale into an impromptu pizza party, be it at home, at the office, or on the witness stand.
Squire's Italian Restaurant dishes out an eclectic menu of heaping, hearty pizzas and pastas under the watchful eyes of Bob and Lorenzo Romiti, who took up the mantle after their parents built the restaurant more than half a century ago. Gratify growling bellies with a comforting bowl of cream of crab soup ($6) or a plate of steamed mussels in a white-wine and garlic sauce ($8.25) before indulging in Squire's homemade lasagna ($10.25) or imported tortellini, which melts local cheeses with its flawless pronunciation and thin mustache ($8.75). A children's menu featuring an assortment of pastas served with tomato sauce ensures overstuffed offspring ($6.25–$7.95), while carnivorous comfort-seekers can dig their knives into a land and sea platter, which find a quintet of shrimp landlocked on a 6-ounce island of New York strip ($21.95). Squire's menu also boasts a formidable selection of wines, cocktails, and beers, as well as a modest collection of aperitifs, which ease pleased palates into a state of pacified slumber ($4.25–$8.50).
Having grown up in the Bronx, and perhaps best known for writing and starring in A Bronx Tale, actor Chazz Palminteri has a close affinity for the New York City borough. So, it only seemed natural for him to team up with Baltimore restaurateurs Sergio and Alessandro Vitale and bring a little bit of the Bronx to Harbor East. First, they tackled Bronx-style pizza by equipping their restaurant with a coal-fired oven. Then they rounded out the menu with dishes often found on Arthur Avenue, one of the Bronx's main culinary strips. They hark back to Chazz’s home with pan-seared cuts of filet mignon and handmade pastas such as gnocchi in brandy-cream sauce. Cocktails tangle together juices squeezed fresh daily, brandy-soaked cherries, and syrups made in house, and the extensive wine list pairs with cannoli, ending meals smoothly, unlike a carpenter who just has to show off how strong his table is.
The chefs at Egyptian Pizza trace their cooking techniques to a different side of the Mediterranean Sea. Ancient Egyptians pioneered the practice of rising dough when they cooked crushed wheat germ and water inside early conical ovens. Honoring their forefathers’ methods, the versatile cooks pull more than 30 types of gourmet thin-crust pizzas out of their wood-fired ovens, along with a lengthy menu of Middle Eastern sandwiches and specialties. They take pains to use natural, fresh, and healthful ingredients to whip up plump fish kebabs, tender meat shawarmas and housemade sauces that have won over the palates of reporters from the Baltimore Sun. Their kitchen looks out onto the casual dining room, where servers help uncork BYOB bottles of wines beneath artwork depicting famous Egyptian landmarks, such as the pyramids, the Sphinx, and other toys left behind by aliens.
The chefs at Yia Yia's Pizzeria toss specialty pizzas topped with imported ham and various cheeses and forge a menu's worth of pasta dishes and sandwiches. Diners divvy up a 14-inch cheese pizza ($9.99) or hire a geologist to identify the various layers of lasagna in meat sauce ($9.99). Five-piece chicken tenders quell poultry cravings beside an order of fries, and the lamb gyro ($5.99) complements a greek salad. Punch-card-carrying patrons can gather around a 16-inch rib-eye philly steak pizza inside the restaurant or await free delivery of a hawaiian pizza stacked with imported ham and fresh pineapple chunks. Diners can customize a 16-inch pie with any two desired toppings or by spelling out the name of their accountant in pepperoni.
There are lots of ways to get your pizza fix at Zella's Pizzeria, which is back under original ownership. The quickest, perhaps, is to order one of the house's signature gourmet pizzas such as the roasted eggplant topped with roasted red peppers and kalamata olives. But diners with time and energy to spare can pour over the menu to build their own pizza. All pizzas start with freshly made dough before diners choose from six sauces ranging from traditional tomato to herbed olive oil and more than 30 toppings including green olives, fresh tomatoes, and roasted garlic that can be consumed willy-nilly or reorganized on the pie to make the Italian flag. The same top-quality ingredients that go into Zella's pizzas are used to make smaller dishes such as spinach and artichoke calzones and meatball sandwiches.